Wash the urad dal and rajma thoroughly and soak them for 5 to 6 hours. Then, add turmeric, salt, chili powder, and a bay leaf, and pressure cook the mixture for 4 to 5 whistles.

To prepare the gravy, first heat a tablespoon of ghee in a pan and add the whole spices. Then, add the onions and sauté until they turn brown. Next, add the cashews, chopped green chili, ginger, and garlic, and sauté them as well. Add the cream,

Tomatoes, and salt, and cook the mixture. Pour in a glass of hot water, cover the pan, and let it simmer until the water reduces to half its original quantity.

Once the mixture cools down, remove the whole spices, then blend the remaining ingredients in a mixer jar to create a smooth paste.Heat butter in a pan,

Now, add all the spices and sauté them; then add the gravy, mix everything together, and let it cook until the butter separates.Now, add the boiled urad dal and kidney beans (rajma) to it, mix well, and let it cook until the butter separates.

Now, for serving, add butter to a pan along with kasuri methi and Kashmiri red chili powder; pour this mixture over the dish and garnish with cream.